Pork Chops with Creamy Bourbon Mushroom Sauce

Pork Chops with Creamy Bourbon Mushroom Sauce

3 tablespoons extra virgin olive oil, divided, plus more if necessary
1½ lbs. pork loin chops (4-6 chops) seasoned with salt and pepper
½ cup flour
½ teaspoon salt
¼ teaspoon black pepper
16 ounces mushrooms, stemmed and sliced
1 medium shallot, peeled and chopped
1 clove garlic, minced
½ cup bourbon*
1 cup low sodium chicken stock
1 teaspoon fresh lemon juice
2 tablespoons heavy cream*
1½ teaspoons cornstarch mixed with 1 teaspoon water until smooth*
Serve with rice or farro, cooked according to package instructions

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Place the flour on a dinner plate and toss it gently with salt and pepper. Dredge the pork chops in the flour, shake off the excess, and place in the pan. If all of the chops can’t fit in the pan at once without overcrowding it, cook in batches. Cook for 2 minutes per side or until golden brown, then turn and cook another 1-2 minutes. Remove from heat and set aside on a plate.

Add the remaining 1 tablespoon of olive oil to the pan and heat over medium. Add the mushrooms, shallots, and garlic, and cook for 5 minutes, or until the mushrooms are softened and the liquid has evaporated, adding more oil to the pan if it becomes dry.

Add the bourbon and scrape up the brown bits from the bottom of the pan. Reduce to 2-3 tablespoons. Add the chicken stock and reduce by half.

Add the pork chops back to the pan with their juices to continue cooking until the internal temperature reaches 145 degrees, or about 1-2 minutes longer. While the chops cook, add the lemon juice and cream and stir to combine. Add the cornstarch slurry, stirring until incorporated. Cook just long enough for the sauce to thicken, about 1-2 minutes longer. Adjust the seasoning as necessary and remove from heat. Serve with the cooked rice or farro and a side salad for a complete meal, and enjoy!

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